Serious Eats - seriouseats.com

Love it! Finally something at CNN.com that doesn't make me want to gag or cry. I love seeing people having fun. Nothing's better.

Kalamata and nicoise are both my faves!

@hmw0029 I bet it's with mine. Ungrateful little bastards. Anywhoooo.....
our pantry is large and deep and things get lost all the time. I will see something on a daily basis until I need it then it is nowhere to be found. I am in the process of getting some clear bins and in the next week or so hopefully get this monster in shape.

You might want to try a pumpkin cheesecake. I made one last year for Thanksgiving and it was great. I bet it would taste even better with those sugar pumpkins. I am not posting a recipe as there are so many different ones. The one I used had a gingersnap crust and it did complement the pumpkin wonderfully.

@Nikki Goldstein Couldn't think of a better jack-o-lantern I'd like to stick a M80 into. Right?

@LAQ 1013 Amen to that. When I first saw this pic it was a !?WTF!? moment. It's funny how people will go all PC on the most trivial things, but this guy just seems to get a free pass over and over again. You all who love to cite your research maybe do a little research on this cat. I'll get off the soapbox now, but damn!

@accidentalepicurean When you have had Morning Glory take over your garden, house and your soul maybe you will change your mind.

I just love this! Coolest business ever!!

Pioneer Woman
Steamy Kitchen
What's For Lunch, Honey
and natch Serious Eats!

mini Snicker's bars.

How about vitello tonnato? This is served cold and very impressive looking on a buffet table. I have used this recipe from epicurean.com and was very pleased with it. You would need to at least double this.

2 lb Boneless lean veal, preferably eye of round
2 Carrots, coarsely chopped
1 Stalk celery, coarsely chopped
1 Onion, coarsely chopped
5 Sprigs Italian parsely, coarsely chopped
1 cn (3 1/2oz) oil-packed tuna, well drained
3 tb Capers, drained
2 Small sweet pickles, drained and coarsely chopped
3 Anchovy fillets, coarsely chopped
1/4 c Mayonnaise
1/3 c Lemon juice
Black pepper and salt to taste
1/4 c Each olive oil and corn oil
Italian parsely
Lemon slices
Capers

Directions:
Put veal, carrots, celery, onion and parsely in a large saucepan and cover veal with cold water. Bring to a boil, then reduce heat and simmer, covered, for 1-1/2 hours. Cool veal completely. Meanwhile, puree tuna, capers, pickles and anchovies together in a food processor or blender. Add mayonnaise, lemon juice and oils; mix until well blended. Add pepper, taste, and add salt if necessary. Slice veal into very thin slices. Arrange on a platter and spoon tuna sauce over. Veal should be completely smothered in sauce.
Serve any leftover sauce on the side. Garnish with Italian parsely, lemon slices and capers.

Yield: 8 servings

Oh, don't get me started...........

Loves me a good rum cake! It is one of the few cakes I enjoy that doesn't require frosting. Which brings me to pound cake. Chiff got it right by saying "well made". A well made pound cake can go in many different directions by small additions such as nuts, citrus zest, cocoa powder, spices and even green tea. I have discovered green tea and ginger are a magical combo. A crap pound cake will always be a crap pound cake no matter what is done to it.

On the other end of the spectrum chocolate cake with chocolate mousse filling and chocolate ganauch over the whole cake is something to behold.